Cuts · Bones & Fat
Marrow Bones
Cross-cut femur sections — for tuétano, bone broth, restaurant-grade roasted spread.
$40.00 each
avg 2 lb
About this cut
Marrow bones are cross-cut sections of the femur — the long leg bone — sawed into 2-to-3-inch rounds that expose the marrow at both ends. The marrow itself is a fatty, mineral-rich tissue that, roasted at high heat, melts into a custardy spread that's been a kitchen prize from medieval Europe to a New York City Sunday brunch. In Mexican cooking the same cut goes into caldo de tuétano and tacos de tuétano.
Why Piedmontese matters here
Marrow takes on the flavor of how the animal lived — feedlot cattle produce a pale, mealy marrow with a slick mouthfeel; pasture-raised animals produce a deeper-yellow marrow with concentrated, almost nutty flavor. Piedmontese marrow runs on the leaner side, which actually intensifies the flavor: less neutral fat, more of the mineral richness that marrow is supposed to carry. Roast at 425°F bone-side up for 15 minutes and spread on grilled bread; the salt is the only thing you need to add.
How to cook them
Roasted (the brunch classic)
425°F oven, bones standing up cut-side up on a sheet pan, 15–18 minutes until the marrow is bubbling and just barely retreating from the bone. Sea salt, parsley salad, grilled bread.
Caldo de tuétano
Roast bones first at 400°F for 30 minutes for color, then simmer in stock with onion, garlic, and chiles for 2 hours. Serve with the bones in the bowl, marrow ready to spoon out.
Bone broth (24-hour stock)
Roast first, then cover with cold water, splash of vinegar, simmer 24 hours. Strain, salt, store. Single best base for any soup, risotto, or braise.
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